Basmati Rice and Summer Vegetable Salad

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Ingredients

  • 1 small shllot, chopped
  • 2 Tbsp chopped flat-leaf parsley
  • 2 Tbsp red wine vinegar
  • 2 tsp, fresh thyme leaves, kosher sald and ground pepper
  • 1/3 cup extra-virgin olive oil
  • 2 cups cooked basmati rice, cooled
  • 2 cups bite sized pieces assorted vegetables (radishes, tomatoes, peas, summer squash, ribbon carrots)
  • 3/4 cup torn mixed leafy greens, sprouts, herbs
  • 1/3 cup chopped red, yellow or white onion or scallions
  • 2 Tbsp toasted pine nuts (optional)

Instructions

1

Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.

2

Place remaining ingredients in a large bowl; drizzle with 3 Tbsp. dressing and toss to coat. Pass remaining dressing alongside for drizzling over.

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Jun 2012 Added